Geography, History and a Recipe

According to Southern rules I am a Yankee in that I am from "above the Mason-Dixon line." But really I consider myself from the Midwest. You can argue this point all you want but I have done my research! The Mason-Dixon line does NOT extend west of PA. That being said, I am not sure why it is called Mid WEST because more than half of the Midwest states fall in the Eastern half of the United States. But I digress...badly!

Long before the word "slider" became so mainstream...There was White Castle. The king of all Midwest (though you can get them in NY and New Jersey along with a few NON Midwest states), late night, especially after drinking, regret it in the morning foods. When we travel "back home" to Indy that is usually one of the first places we go. Sometimes we even pick them up on the way into town. Even if we are just there for a few days we often have them several times. Let me tell you we LOVE our White Castle!

Now I know that you can buy them frozen in the grocery store and I do give in to the craving occasionally and buy them. They are not bad ... but not the same. One thing they don't have is dill pickle slices, which in my opinion is essential. My Son, however (Mr. Eats nothing Green) will argue that point.

Years ago I made a "White Castle" Sloppy Joe using Cream of Onion soup but I cannot seem to find that anymore. I did a little research and found this recipe on Recipezaar. Yes, I know this is far from Gourmet cooking but its quick, easy and actually quite tasty. Its not the real thing but it sort satisfies my craving.

"White Castle" Sloppy Joes

• 1 1/2 lbs ground beef
• 1 cup finely chopped onion
• 2 Tbs flour
• 1 Package dried onion soup mix
• 1 cup hot water
  

Brown ground beef with onions. Drain fat. Stir in flour. Dissolve soup mix in hot water and add to meat. Simmer for 10 mins.

Place meat mixture on bun and top with cheese and dill pickles if desired.

The Sandwich without a Soul

I could TOTALLY be a Vegetarian! If only it wasn't for that "you can't eat meat" rule. I could be a part time vegetarian. Say 5 out of 7days, maybe 4 out of 7 if you count fish/seafood as meat although I was told fish don't count because they don't have souls (really? Fish don't have souls? Hmmm). Someone else says you can't eat anything with eyeballs...some seafood does not have eyeballs. What do eyeballs have to do with it anyway? UNLESS they are referring to "the eyes are the window to the soul." Does this mean if you don't have eyes you don't have a soul?

OK, OK, I don't want to get in to a theological discussion here. All in jest, I promise! I get Vegetarianism. I respect those who are Vegetarians. I just choose not to practice it (at least not full time) even though I do have a smidgen of guilt about the treatment of animals. I LOVE ,LOVE, LOVE, Veggies but I can't give up a nice juicy steak once in a while and chicken is a staple in my diet. The other thing about a vegetarian diet is though I love vegetable dishes. You have to work a lot harder to make them satisfying as a main dish without even talking about trying to maintain a nutritionally balanced diet. Not an impossible task but it takes time and I don't always have that extra time.

But I digress! This time of year I begin getting excited by the increase of lovely (and hopefully more economical) produce that just gets better and better as we move towards summer. I was beside myself today when I went into the store and saw that wonderful tender young asparagus. I have SO been waiting for that! But, what I went there for was Portebello Mushrooms to make Portebello burgers. Now, I am no way trying to substitute this for a thick juicy (preferably a little rare though I know that is supposed to be a no-no) hamburger. I just REALLY like grilled Veggies!

This is very simple and you can pick and choose what ever veggies you like. This was lunch today for myself and my friend Savanna who could be my twin when it comes to food preferences (aside from her bacon aversion and allergy to nuts).We enjoyed this and I hope you will also!

Souless, Eyeball free Grilled Sandwiches

1/2 cup Balsamic Vinegar
1/4 cup Extra Virgin Olive oil
2 cloves garlic minced
3 TBS minced Fresh Rosemary
3 TBS minced Fresh Thyme
1/2 tsp salt
Fresh ground Pepper to taste

4 large Portebello mushrooms (bun size)
1 small eggplant
1/2 each red,yellow, green peppers
1 medium red onion
4 toasted Onion buns
4 slices Provolone cheese

Optional ( Do not grill)
Chopped sundried tomatoes
Chopped Artichoke hearts

Wisk together first 7 ingredients to make dressing/marinade and set aside. Remove stems from mushrooms and clean with a damp cloth. Place Mushrooms gill side up on a platter and spoon marinade (aprox 1 1/2 TBS each) over top allowing it to seep down into gills.(let marinade soak in while preparing remaining veggies). Peel eggplant and cut into about 1/2 inch slices. Cut top and bottom off of peppers, remove seeds and ribs then cut them lengthwise in quarters to make large flat chunks (so they won't fall through grates). Cut Onion into 1/2 inch (thinner will fall apart on grill) slices. Brush veggies with marniade. Brush inside of buns with marinade and set aside.

Place Mushrooms on med-hot grill, gill side up. Continue placing remaining veggies on grill (skin side down for peppers) Grill for 4-6 minutes until veggies begin to char. Turn Veggies over and cook for an additional 3-4 minutes. You want Veggies to maintain some of their crispness and not become too mushy.

Turn mushrooms gill side up and place a slice of provolone cheese on each. Place buns cut side down on grill.Begin removing remaining veggies to a platter. By the time you finish removing remaining vegetables the cheese should be slightly melted and buns nicely toasted. Slice peppers into thin strips and separate onion rings. Serve Veggies on a platter and allow each person to layer bun with veggies of their choice.

Notes: Place eggplant on the grill last and remove it first as it will cook the fastest. Pass extra balsamic vinegar, salt and pepper for those who like extra seasoning.

Sandwich Artistry

I saw this on an episode of Everyday Italian months ago and thought it looked amazing! I had been looking for an opportunity ever since to make it. I finally did on the 4th of July. It was a HUGE hit and I have made it twice since then. One time was for friends who came over to discuss a menu for their Wedding reception. (Yes, I will be make that for their wedding). I also made it last week and took it along to Fayetteville after 5 for my friends and I to munch on while listening to the beach music. Again it was a hit. You can absolutely use whatever cold cuts and cheeses in it you desire. I used spinach in it because I thought it would hold up better than other lettuces. You could also try arugala if you don't like spinach but I just didn't mention it to anyone (my kids) who does not like spinach and they did not even notice.Though I am not crazy about olives the flavor of them in this is irreplaceable. My personal twist on this was the pesto which I think adds a great flavor to it. I think next time I might even layer some basil in with the spinach ...mmmmmm basil! The bread is also something that can be whatever you like. Round and crusty are pretty much the requirements for that. The secret to this recipe is that it MUST be made 8-24 hrs ahead, wrapped tightly and refrigerated. This lets all those yummy flavors soak into the bread.

Muffaletta

1lb round loaf of Sourdough bread
1/4 cup of Olive tampenade
1/4 cup pesto
Spinach leaves
4oz sliced swiss chese
4oz sliced provolone cheese
4oz pastrami
4oz ham
4oz tukey breast
Thinly sliced Red onions
Thinly slice roasted red peppers

Carefully cut off about 1/2 in off top of Bread. This will become the "lid". With you fingers hollow out the bread leaving about a 1/4 inch wall on bottom and sides. Mix together Tampenade and Pesto. Spread 3/4 of mixture over bottom , sides and "lid" of bread. Place a single layer meat, cheese, tampenade/pesto, peppers, onions and spinach. Continue to layer ingredients alternating types of cheese. Continuely press down on ingredients packing them very tightly into bread. Replace Top of bread onto loaf. Wrap sandwhich as tight as possible with plastic wrap (press and seal is great for this). Refigerate sandwhich for at least 8hrs. Cut sandwhich into 8 wedges immediately before serving.